preface
Italian pastries with a grainy flavor

NORD North

Torta di Nozzole / Bachi di Dama
Crumili / Ringue di Gato / Meringue
Savoiardi / Zabaione / Bonne
Amaretti / Panna Cotta / Tegole
Crema di Cogne / Canestrelli / Pandolce Genovese
Subrisolona / Torta Paradiso / Opele Mantovane
Amor Polenta / Magigot / Salame di Cioccolato
Chiachere / Polenta e Oze / Colomba Pasquale
Panettone / Brutti e Boeroni / Torta di Risso
Torta di Tagliatelle / Pampapato / Spongata
Certozino / Torta Saviosa / Zaletti
Baicoli / Bussola Vicentino / Fincha
Fritelle / Tiramisu / Pandoro
Gelten / Torta di Grano Saraceno / Strudel
Strauben / Krappen / Canedelli Dolci
Pite / Gubana / Presnitz

CENTRO Central

Castagnaccio / Panforte / Ricciarelli
Cantucci / Schiazzata alla Fiorentina / Zuccotto
Neti / Inglese / Lataiolo
Schiazzata con Luba / Torta Charamicola / Torcolo di San Costanzo
Torcilione / Frustingo / Bekute
Calzoni / Cavallucci / Chambelline al Bino Bianco
Maritocho

SUD South

Miriazzo Dolce / Torta Caprese / Sfogliatella
Pastiera / Delicia al Limone / Zeppole di San Giuseppe
Baba / Parozzo / Ferratelle
Pastizzotto Lezze / Taralli Dolci / Scarcella Pugliese
Tete delle Monache / Cartellate / Pitancuja
Crochette

ISOLE Island area

Subrizolata / Torta al Pistachio / Mpanatigi
Biscotti Regina / Biscotti di Mandole / Genovese
Buccellato / Spinza di San Giuseppe / Cannoli
Bachi di Pantelleria / Pignolata / Cassata Siciliana
Jello / Granita / Kucha
Bianco Manzare / Couscous Dolce / Fruta Martorana
Agnolo Pasquale / Torrone / Pastisus
Pardoulas / Papacinos / Casquetas
Seadas

◆ARTICOLI

1. Italian Chocolate Culture
2 Italian Religious and Celebration Sweets / Wedding Sweets
3 Italian Festivals Related to Sweets
4. Comparison of Biscotti from North and South Italy
5 The History and Role of Italian Monasteries
6. Sweets of foreign origin
7. Gelato, Italy's National Food
8 Italian Bar Culture and Sweet Breakfasts

Basic Recipe
Other doughs and creams
About the materials

Italian pastry terms
Italian phrases related to sweets
Alphabetical index
Alphabetical Index
The History of Italian Sweets
References

107 famous Italian confections, spanning both tradition and modernity.
An introduction to its history and recipes dating back to ancient Rome.

It would be no exaggeration to say that each region of Italy has its own famous confectionery, with a wide variety of traditional sweets.
Italians often boast about their region's specialties, and the stories they tell cover a wide range of topics, from local history to regional flavors and religion.
In other words, there are origins based on the local climate, special products, and history of the land, and even if the appearance of the cookies is similar, the contents of the dough will also be different depending on the land.
The interesting thing about Italian sweets is that they contain the unique culture of each region.

The author has carefully selected traditional Italian sweets from among the many available.
Once again, we have studied each and every confection in depth, and have repeated the practice several times to introduce the recipes. We have included the local Italian recipes in this book with slight modifications to make them as reproducible as possible for readers.


By following the author's recipes, you will be able to fully enjoy the depth and rich flavor of Italian pastries.
Through the origins and recipes of 107 types of Italian sweets, introduced in an easy-to-understand manner, you can not only see the charm of Italian sweets with their simple appearance but also their deep flavor, but also get a glimpse into the regional characteristics and historical background contained in each sweet.